GETTING READY

For the Marinade

1. In a blender add basil, thyme, rosemary, oregano, canola oil, garlic, lemon juice, balsamic vinegar, olive oil and salt and pepper. Blend till smooth. Set aside.

For The Chicken

2. Trim the excess fat and skin off the chicken. Using a kitchen scissor cut off the backbone. Flip the chicken and press down to break the breast plate. Flip again and cut off the breast plate. Cut the chicken into half.

3. Transfer the chicken halves into a ziplock bag and pour the marinade. Seal the bag while removing as much air as possible and massage it well to coat the chicken fully.

4. Place this bag in a container and marinate for at least 2 hours.

5. Prepare the weber.

MAKING

6. Brush oil on the grill rack and place the chicken breast side up away from the coal.

7. Cover and cook for around 40 minutes or till the chicken is done (check after 30 minutes). Move it to direct heat and sear the skin for around 3 minutes.

8. Transfer on to a plate and let it sit for around 20 minutes before slicing.

SERVING

9. In a serving plate, serve the grilled chicken hot with eggplant parmegiana or any other side dish of choice.